1️⃣ In a large skillet over medium-high heat, heat the olive oil. Season the salmon fillets all over with kosher salt and freshly ground black pepper. When the oil is shimmering but not smoking, add the salmon fillets skin side up and cook until deeply golden, about 6 minutes. Flip the fillets over and cook for 2 minutes more. Transfer to a plate. 🍳

2️⃣ Reduce the heat to medium and add the butter to the skillet. When the butter has melted, stir in the minced garlic and cook until fragrant, about 1 minute. Add the halved cherry tomatoes and season with salt and pepper. Cook until the tomatoes are beginning to burst, then add the baby spinach and cook until the spinach is beginning to wilt. 🌿🍅

3️⃣ Stir in the heavy cream, freshly grated Parmesan, and chopped herbs. Bring the mixture to a simmer. Reduce the heat to low and simmer until the sauce is slightly reduced, about 3 minutes. 🍲

4️⃣ Return the salmon fillets back to the skillet and spoon the sauce over them. Simmer until the salmon is cooked through, about 3 minutes more. 🐟🍛

5️⃣ Garnish with more chopped herbs and squeeze lemon on top before serving. 🍋🌿